Happy St. Patrick’s Day everyone! I love this holiday because I get to eat everything green…so basically all my favorite veggies. Pesto is something I always like to have on hand. You can spread it on sandwiches, put it in pasta, or use it on pizza. This vegan kale and walnut pesto is easy to whip up and uses simple ingredients. Just put everything in the food processor and you get a flavor packed pesto in just a few minutes. Stock up on some homemade pesto so you can use it whenever you don’t have a lot of time to make dinner. It’s seriously a lifesaver! I paired it with rotini pasta and it was delish! Kale & Walnut Pesto Pasta
2-3 cups packed baby kale
1/4 heaping cup walnuts, toasted
1-2 large cloves of garlic
1/4 cup extra virgin olive oil (or more for a smoother pesto)
1/2 tsp sea salt (more if needed)
Fresh cracked pepper to taste
Juice & zest of one lemon
2 Tbsp nutritional yeast
1 box of pasta (optional)
Cook pasta according to box’s directions.
While pasta is cooking, put everything in your food processor and blend. Pulse for a chunkier pesto and blend longer for a smoother pesto. Taste and adjust, adding more salt, pepper, olive oil, nutritional yeast, or lemon.
Once pasta is done, drain and return back to the pot. Add the amount of pesto you desire and stir.
Store leftover pesto in an airtight container and put in the refrigerator.